Chicken Brine Recipe

BRINING is the secret to the most succulent, tender roast chicken you will ever taste! Adapted from Thomas Keller, this method seasons the meat deeply with herbs, lemon, garlic, and honey. The chicken stays juicy and flavorful, perfect for a show-stopping roast.

Instructions

1. 1

   Pour about 1/3 of the water into a large pot with all brine ingredients except remaining water. Bring to a boil for 1 minute to dissolve the salt.

2. 2

   Remove from heat and add the remaining water. Cool completely, about 30 minutes at room temperature plus 1 1/2 hours in the fridge.

3. 3

   Flip chicken upside down and submerge in brine. Cover and refrigerate 12–24 hours.

4. 4

   Remove chicken from brine and pat dry thoroughly.

5. 5

   Tie legs with string, tuck wings under. Brush chicken with most of the melted butter, including the underside. Sprinkle with pepper and a tiny pinch of salt. Rest for 20 minutes.

6. 6

   Preheat fan-forced oven to 220°C / 430°F.

7. 7

   Lower oven to 180°C / 350°F and roast chicken 50–60 minutes, or until internal temperature at leg/thigh joint reaches 75°C / 165°F, or juices run clear. Check at 45 minutes, rotate tray if needed, and brush with remaining butter.

8. 8

   Remove chicken, cover loosely with foil, and rest 10–15 minutes. Serve with optional pan juices or gravy.

9. 9

   Optional gravy: Melt 3 tbsp butter, whisk in 3 tbsp flour, gradually add 1 cup liquid from pan plus 1 cup water, cook until thickened, season with pepper.

Recipe Notes

• SALT – Must use kosher or cooking salt, not table salt. If using table salt, reduce by 2 tbsp.

• Honey can be replaced with maple syrup or brown sugar. Lemons can be substituted with limes or oranges, or omitted.

• Fresh herbs can be adjusted or replaced with sage or other herbs, dried herbs can be used (1 tbsp).

• Smash garlic with the side of a knife to release flavor while keeping pieces intact. Can substitute 2 tsp garlic paste in emergencies.

• Brine must be fully cooled before adding chicken to prevent bacterial growth.

• Brining time: 12 hours minimum, 18–24 hours ideal, do not exceed 24 hours.

• Let chicken sit at room temperature briefly before cooking for even roasting.

• Brined chicken cooks faster than unbrined by 15–20 minutes. Cooking time: 20 min + 10 min per 500g.

• Gravy is optional: Use reduced salt chicken broth plus water, thicken with butter and flour, season lightly with pepper.

• Frozen chicken can go into brine partially thawed; it will finish thawing while brining.

• Recipe inspired by Thomas Keller, renowned chef of Per Se and The French Laundry.

• Nutrition per serving, chicken only.